Heritage Meat Shares – The Mangalitsa Difference – PRODUCTS – FAQ
We chose the Mangalitsa (also spelled Mangalica and Mangalitza) breed for their even temperament, mothering skills, ability to produce outstanding pork and lard on forage and foods that might otherwise go to waste, all while tilling and improving the soil (a valuable trait since we don’t ever use herbicides on our ranch!), and the cold hardiness essential in our winter climate. And did we mention the incredible pork?
Raised holistically, our pigs do not receive any drugs, antibiotics, or shots. Chemicals are not used in, on, or around them. If needed herbs, homeopathy, and essential oils are utilized. Our pigs:
- Live their whole life in the sunshine and fresh air
- Eat non-GMO Lacto fermented grains/legumes, fruit/veg
- Have ample space to forage and root in the soil
- Enjoy clean water; mud wallow on hot days
- Are bedded on fresh straw
- Zero chemicals, hormones, or antibiotics
- We do not dock tails, clip “needle teeth”, or notch ears
Commercially raised pigs are some of the most intensively confined meat animals in the U.S. Our Mangalitsa pigs, however, are outside with ample space to root and forage. We plant forage crops where the pigs are to keep the soil healthy, prevent erosion, and supplement their diet.
Modern pigs are bred to grow quickly and produce lean meat. Mangalitsa take a bit longer to grow which results in meat that is much more nutritious, richly flavored, deep red, and marbled with fat. Trust us, it’s worth the wait! The pigs also produce wonderful fat for all of your cooking and baking needs, or for making soap and candles.
In fall and winter, the main portion of our pigs’ diet consists of a corn & soy-free mixture of non-GMO, locally grown whole grains, and legumes, along with alfalfa/grass hay.
Spring through summer our pigs dig up roots (and rocks!), and forage on various grasses, plants, shrubs, grubs, and invasive weeds. Once the pigs are moved to a fresh paddock, that area is then sown with a forage crop (like rye, turnips, or field peas) thus keeping their nutrition (and rooting fun!) up. They get the lacto-fermented grains and also extra raw goat’s milk, fresh eggs, and vegetables from our kitchen garden.
When not experiencing freezing temperatures, the Lacto fermented grain mixture is essentially a superfood for our pigs! We also give them fruit, dairy products, fresh eggs, and organic treats from the kitchen garden; and alfalfa/grass hay in winter. Brewer’s mash from the local Republic Brewing Company adds fiber to the pig’s diet while increasing organic matter in the soil.
All of our pigs have shelter from the weather and the wind. Actually, the most important shelter for a pig is from the hot sun. Keeping Mangalitsa pigs warm in winter is not much of a challenge with their thick curly hair and fat! Keeping them cool in the summer… well, that can be.
They have a moveable hut to take a shady nap in during the day and get cozy in at night. They receive plenty of fresh water, mud holes to lie in and cool off, and scratches behind their ears. We do our best to enrich their lives. In return, we love watching their playful antics!
You may have heard the term “pastured pork”. That is not what we do. Pigs eventually root up every green thing within their reach! So, to have a pastured pork model you need a lot of land. We do the very best for our pigs by growing some forage crops for them.
We want healthy pigs and meat so we do not give them processed bakery items full of chemical preservatives. Our pigs are never fed waste from grocery stores, our kitchen, or anywhere else.
Our Mission
To produce the highest quality Mangalitsa Heritage Pork with exceptional flavor for crafting your culinary experiences, with health benefits for our family and customers, in a way that improves our land. Because we believe every bite should be a special pleasure for the palate!
